Tag

pancake

Browsing

White asparagus crepe

It’s season again, for those premature spring veggies! Those are one of a kind, I knew they existed but never had the opportunity to try them out, “well done” until I’ve met my in-laws. I’ve encountered my first white asparagus at my husband’s mom place, I remembered eating them once before but they were though and not tender at all. The mom although… she nailed it, I was baptised all over again, a new beginning for me, those delicate white asparagus were suddenly on my top 10 favorite veggies list. She made them simply with cooked ham, and little butter and it was fantastic! In Germany they have what they call the “Spargelzeit”, a period from april to early june I think… They have all those stands selling those white jewels on the streets, a bit like apple time back in North America.

White asparagus crepeAlso, I got the first seat while doing a bike tour through northern Italy a few years ago, in april. I got the chance to see them getting “picked-up” from the little mountains of soil where the tip of their head would just freshly come out. The guys on the field would rapidly pick them up from the soil with some technical skills I couldn’t describe with words here. A bit like going threw the soil with a sword…

Yesterday, I saw in the Spanish market, those white asparagus, grown in Spain- lucky me- and couldn’t resist… Also, I had to finish my leftovers of buckwheat crepe, so I did a little experiment with the white asparagus, I add them to a crepe with baby spinach and a bechamel sauce instead of a hollandaise sauce because it’s healthier and easier to do. The white asparagus have a pretty delicate flavour which can get overrunned by bolder ingredients so I didn’t add spices.

So let’s do that white asparagus crepe!


White asparagus crepe

Makes 4 portions

Ingredients

You’ll need a non stick crepe pan for this

Crepe
  • 300g buckwheat flour
  • 500ml of water
  • 1 egg
  • salt
Filling
  • 20 thick and fresh white asparagus
  • few slices of cooked ham
  • few baby spinach leaves
  • 1 tsp butter
  • 1 tsp salt
  • 1 tsp sugar
Bechamel

you will need an extra, small saucepan for this

  • 1 tbsp butter
  • 1 tbsp flour
  • 1 cup  (500ml) cold milk
  • nutmeg
  • salt, pepper
Directions
Crepe preparation
  1. Mix the salt into the flour
  2. Add the egg in the center
  3. Add water in the center slowly in a well and whisk from the center to the sides (to keep it smooth)
  4. Once all mixed, pass through a sieve to eliminate the unwanted lumps
  5. Let set in the fridge for 1-2 hours
White asparagus
  1. Rinse the asparagus, then peel them from the top to the bottom, 2 to 3 times (because the outside fiber is pretty thin) than cut the end tip
  2. Add water to a large pan, just large enough and deep enough to add all of them in. Bring to simmer.
  3. Add a butter, salt and sugar
  4. Add the asparagus
  5. Cook about 15 minutes, until tender, simmering
  6. Reserve
The Bechamel
  1. Add the butter to a saucepan to melt at medium-high heat
  2. Add flour when melted, cook about 1 minute until it smells nutty
  3. Add the cold milk, nutmeg, salt and pepper and whisk it until it thickens, add milk if too thick.
  4. Reserve
The grand final
  1. Bring your nonstick pan to high and add a little fat of your choice with a paper, really little
  2. Mix your base again, add a little base to the pan in order to test your crepes, not too much (because the first one is always just a test)
  3. When adding the mix, make sure it barely cover the surface, and it’s not too thick (you’ll see the holes forming right away if good consistency, always can add water if too thick).
  4. Add the baby spinach and white asparagus mix to the crepe with as much of bechamel you want, while it cooks
  5. Cook the crepe until light brown, fold it up, transfer to a plate

Enjoy with a nice Riesling or why not a Weiss beer!

 

 

Crepe forestiere

This is also a crepe Bretonne, just like my earlier post. I just changed the filling for some nice girola mushrooms, spinach, thyme and a bit of béchamel to make a creamy and soft inside, into a crispy “crêpe Bretonne”.

Crepe forestiereFirst of all, buckwheat is technically no wheat product…  Let me explain; it’s actually the seeds of a flower that makes the flour, nothing to do with the grass. It’s also a gluten free flour, so for those of you who are sensible to gluten, it’ s a great alternative. This flour has so many health benefits… although I can not cover the whole list here but check it out.

I used those small “Girola” mushroom they call in Spain, I suggest you use your favorite ones, or even simple button mushrooms will do. I’m never satisfied with the texture of my mushroom made in the pan, and since this is a quite “busy” recipe already, I simply do my mushrooms in the oven, I forget them there for a good 20 minutes, they end up perfect, evenly cooked and such a nicer texture. I mix them up with onions, garlic, thyme, mushroom salt a little olive oil before adding them to the oven and it’s just fantastic. So let’s make crêpes!


Crêpe forestière (Forest thin pancake)

Makes about 6 crepes… because the first one is “never ever” good… it would be 7

Ingredients

You’ll need a non stick crepe pan for this

Crepe
  • 300g buckwheat flour
  • 550ml of water
  • 1 egg
  • salt
Filling
  • your favorite mushrooms (they shrink a lot in the cooking so calculate that)
  • 1/2 onion finely cut
  • few baby spinach leaves
  • 1 garlic clove finely chopped
  • 2 tbsp olive oil
  • mushroom, truffle salt *optional
  • pepper
  • thyme
The bechamel

you will need an extra, small saucepan for this

  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cup  (500ml) cold milk
  • nutmeg
  • salt, pepper
  • grated gruyere, old cheddar *optional
Directions
Crepe preparation
  1. Mix the salt into the flour
  2. Add the egg in the center
  3. Add water in the center slowly in a well and whisk from the center to the sides (to keep it smooth)
  4. Once all mixed, pass through a sieve to eliminate the unwanted lumps
  5. Let set in the fridge for 1-2 hours
The mushrooms

Bring oven to 180°C (350F)

  1. Wash your mushrooms good, without soaking them
  2. Cut finely the onion, add to the bowl of mushrooms
  3. Add thyme, garlic, salt and the olive oil
  4. Cover a cooking tray with baking sheet, spread out the mushroom mix on it
  5. Let cook about 15-20 minutes, depending of the size of your mushrooms

*make the béchamel while the mushrooms are cooking

The Bechamel
  1. Add the butter to a saucepan to melt at medium-high heat
  2. Add flour when melted, cook about 1 minute until it smells nutty
  3. Add the cold milk, nutmeg, salt and pepper and whisk it until it thickens, add milk if too thick.
  4. When sauce is done, add the grated cheese of your choice in it *optional
  5. Mix it up with the mushrooms mix
The crepes
  1. Bring your nonstick pan to high and add a little fat of your choice with a paper, really little
  2. Mix your base again, add a little base to the pan in order to test your crepes, not too much (because the first one is always just a test)
  3. When adding the mix, make sure it barely cover the surface, and it’s not too thick (you’ll see the holes forming right away if good consistency, always can add water if too thick).
  4. Add the baby spinach and the mushroom mix to the crepe while it cooks
  5. Cook the crepe until light brown, fold it up, transfer to a plate
  6. *optional- If you are not on a diet, brush a little melted salty butter on top.

 

Enjoy with a nice apple cider or a light white wine!

 

eCrepe jambon,gruyere, spinachThis is a recipe from my ancestors back in Bretagne, France. I’ve learn that the “bretons” crepe, aka thin pancake, is quite different from the normal buckwheat crepe, the breton one needs to be crunchy, thinner and filled with those minuscule holes while the normal “galette” they call in french is a soft buckwheat crepe. I saw many recipes on the web, they often turn the normal crepe while the “Crêpe Bretonne” stays on one side only. Also it must make a sizzling sound when it first touch the pan. So let’s try to make that crispy Breton crepe.

Crepe jambon,gruyere, spinachFirst of all, buckwheat is technically no wheat product…  Let me explain; it’s actually the seeds of a flower that makes the flour, nothing to do with the grass. It’s also a gluten free flour, so for those of you who are sensible to gluten, it’ s a great alternative. This flour has so many health benefits… although I can not cover the whole list here but check it out.

Egocentrically speaking though… I simply like it’s flavour, and it’s crunchier texture. Those crepes are mainly salty ones, but since there is always leftovers, I always end my diner with a crepe, white sugar and a squeeze of lemon on it, sooo delicious. Ok then, let’s start with a typical filling of ham, spinach and cheese.


Crepe Bretonne of ham, spinach and cheese

Makes about 6 crepes… because the first one is “never ever” good… it would be 7

Ingredients
Crepe
  • 300g buckwheat flour
  • 500ml of water
  • 1 egg
  • salt
Filling
  • cooked ham slices
  • grated gruyere cheese or your favorite cheese (usually emmental)
  • baby spinach (need our veggies)
  • basil leaves *optional
Directions
  1. Mix the salt into the flour
  2. Add the egg in the center
  3. Add water in the center slowly in a well and whisk from the center to the sides (to keep it smooth)
  4. Once all mixed, pass through a sieve to eliminate the unwanted lumps
  5. Let set in the fridge for 1-2 hours
  6. Bring your nonstick pan to high and add a little fat of your choice
  7. Mix your base again, add a little base to the pan in order to test your crepes, not too much (because the first one is always just a test)
  8. When adding the mix, make sure it barely cover the surface, and it’s not too thick (you’ll see the holes forming right away if good consistency, always can add water if too thick).
  9. Add the cheese, spinach, ham and basil and let cook until the bottom is brown and crispy, and toppings melted.
  10. Fold the 4 sides to make a square
  11. *optional- If you are not on a diet, brush a little melted salty butter on top.

 

Serve with a nice cider! Enjoy